Changes in constituents of chemical composition of substrate in production of "Koji" inoculum
1990
Miskovic, P. | Miskovic, D. | Devic, M. | Mihajlov, Lj. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The changes of constituents of chemical composition of rice as substrate in production of "Koji" inoculum under defined conditions were investigated. For investigations the working micro organism of Aspergillus oryzae NRRL, received from the University of Alabama was used. The temperature of incubation was 30'C. The results showed that rice preparation consisting of mixing with water and cooking causes the significant changes of certain constituents, indicating the most obvious changes in carbo-hydrate compouds and mineral matters. During the fermentation the further changes are manifested in a stronger decrease of starch and increase of sugar content. Comparing to the rice, the sugar content (completely reducing, i.e. easy fermenting sugars) increased for 6 times. Non-reducing sugars disapear almost completely. The quantity of pectic matters and cellulose showed relative increase. The starch saccharification power of produced inoculum was 10,33 amylase units.
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